The challenges I faced since I re-entered the world back in late '04 have been many, varied, and rewarding. This is definitely what life should be. I win some and I lose some, but even my losses count as wins now. Because I learn. I grow.
Ok. I'm back on that good road. The one where I eat better, exercise faithfully, play my guitar daily, and just take care of myself. For a long time after I got out of the joint, I did nothing but work. I had finally figured out what to do, and with my work cut out for me, there was little time (or need) for rest. So I busted my ass, literally. I knew I couldn't do it forever, and I was right.
Now the time has come to plan my first vacation. I have to let go. I've taken maybe two days off since I celebrated my freedom by getting hitched to a bakery. No regrets. But the mountains beckon, even if I don't know what I will do when I get there--yet. I've got to rest my body, and my mind.
Can my bread go on without me? Some people are "surprised" to learn that there really is a "Dave". But this bread has become my life. I have grown with it. I pinch myself to see if I'm dreaming. This is a good life. Sure, it's missing a few things. I re-entered knowing I could sacrifice those things to achieve something great. I have achieved a lot. I've got lots more to do.
But I can't do it all without a break. That's what's real. I have decided to plan a vacation.
Wednesday, May 23, 2007
killer dave...a vacation????
Monday, May 21, 2007
seattle? very soon! (and other questions answered)
Do you have plans on expanding to the Seattle market (e.g., Fred Meyer, others)? If not, I'll start requesting that Fred Meyer here carry your fabuloso bread products. Thanks!
Answer: YES! We'll be in all Metropolitan Markets in the Seattle-Tacoma area beginning next Thursday, May 25th. I will personally be in each store offering a taste of all varieties kover the weekend of June 15-17. Goose bumps...
Dave
Sprouted 1:
Hey, have you thought about making a sprouted bread? Awesome stuff..... And very good for ya !!!
Sprouted 2:
My wife brought home your sprouted seed bread from the Beaverton Farmers' Market, and it was love at first taste! Are your breads available at the NatureBake location? If so, what are the hours of operation?
Sprouted 2:
My wife brought home your sprouted seed bread from the Beaverton Farmers' Market, and it was love at first taste! Are your breads available at the NatureBake location? If so, what are the hours of operation?
Jeff
Answer: I can't promise to have the sprouted bread available at the store every day, but we'll have plently of DKB available--and the price is the best around! We are open 7 days a week. Hours are Monday-Friday 9am to 6pm, and 10am to 5pm on Saturday and Sunday. It's worth the trip.
NatureBake is located at 1170 NE 63rd Ave Portland, Or. 97213.
Take Halsey to 63rd and go south about 3 blocks to the end of the street. NatureBake's on the left.
Dave
Hello - We got our first loaf of your delicious bread at the Beaverton Saturday Market 5/19. It is great, excellent and very tasty bread. I also want to commend you for your story, congratulations on turning your life around. Am happy to see that local stores also carry your breads. Looking forward to trying all of the different types. Take care and God Bless.
Mark
I just wanted to tell you that I LOVE your bread. My daughter lives in Portand and goes to school at PSU. Last time I was visiting, I bought some to bring home (Arkansas) with me. My daughter knew I liked it so she sent me some in my birthday package. I'm enjoying and savoring each piece. Thank you!
Vicki
Vicki
milwaukee farmers' market pix
Dave's Killer Bread made its long-overdue debut at Milwaukee Farmers' Market (every Sunday) yesterday (May 20th). Barry Pevin--the cat in 2 of the photos--will now be carrying DKB alon with his his own line of killer organic pesto.
Another feature at the market is Dymond Graphics' booth, where Lis Dymond sells some very cool signs for home and garden: http://www.dymondgraphics.com
See you there!
Monday, May 14, 2007
vegfest photos...
From left:
1. I was presented with this apron, and when Bo Rinaldi (of Blossoming Lotus fame) saw me wearing that, naturally he wanted a picture with the "vegan master baker" .
2. Here I am with Kurt, a true vegan master baker. I do not qualify; a vegetarian for 18 months, I finally decided I'm just not currently built for it.
1. I was presented with this apron, and when Bo Rinaldi (of Blossoming Lotus fame) saw me wearing that, naturally he wanted a picture with the "vegan master baker" .
2. Here I am with Kurt, a true vegan master baker. I do not qualify; a vegetarian for 18 months, I finally decided I'm just not currently built for it.
3. NatureBake and DKB gift baskets were auctioned off.
4. Kim did a great job representin'.
5. With Squirrel's Vegan Kitchen folks (who gave me the great apron!).
Sunday, May 6, 2007
let's discuss organic
I'm going to cut to the chase here and tell you that I believe this is one of the best pieces I have read about "organic" yet. Thanks to Jeanne' McCartin http://www.seacoastonline.com/oastonline.com/for letting me reprint it.
Jeanne's article:
Ok, so here it is, the promised column on organic. The questions I'm asked most about organic food is "What's it all about?" Good one.
Then there's "Is it better for you, or more nutritious?" Or "Can I swim more laps, live longer, or die sooner sans all those preservatives?" OK, so I made up the last three. But, these questions are similar to ones posed. And the answer is, there is no straight-forward answer.
First. The word "organic" on a label or product does not promise you better health. Does it mean it's not healthier? No. I didn't say that. It means it's not a promise. See, all organic labels are not created equal. There is both the natural-state versus processed food issue, and then percentages. But, first some simple info.
The U.S. Department of Agriculture has regulated the use of the word organic, creating four categories.
There is "100 percent organic," which is pretty much what it says — 100 percent — pure, so to speak.
Then there's "organic," which must consist of at least 95 percent organically produced ingredients (excluding water and salt). Any remaining product ingredients must consist of nonagricultural substances approved on the national list or non organically produced agricultural products that are not commercially available in organic form.
Both "100 percent organic" and "organic" categories may carry the USDA Organic Seal.
The next label is "made with organic." This denotes that at least 70 percent of the content is organic. The front product panel may display the phrase "made with organic" followed by up to three specific ingredients. The example given by the USDA is: soup made with at least 70 percent organic ingredients and only organic vegetables may be labeled either "soup made with organic peas, potatoes, and carrots," or "soup made with organic vegetables." This category can list the percentage of organic content and the
certifying agent seal or mark on the principal display panel. However, the USDA seal cannot be used anywhere on the package.
The next group is products with less than 70 percent organic content. These items may list only those ingredients that are organic on the ingredient panel with no mention of organic on the main panel.
So remember — if you don't see a seal on that package, you're not getting 95 percent to 100 percent organic. If that's what you're looking for, you need to look for the white and green USDA organic emblem.
The next question of course is what is organic food? It's food that's raised without the use of bio-persistent nonselective chemical pesticides, fungicides and fertilizers, says the pick-your-own farmer's Web site. The specifics vary depending upon the type of food and its method of production. For example, organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic fruits and vegetables are grown without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge; bioengineer seed or plants; or ionizing radiation.
Is it more nutritious? Let me answer that one with a question. Have you read your labels today?
"It depends on the product," says Geoffrey Njue, extension educator for Agricultural Resources for the UNH cooperative extension program, Strafford County. "Organic means the product has not been produced with use of conventional pesticides and fertilizers. It's not necessarily going to be healthier than conventional, but less exposure to things like pesticides." It does not make nor insure any nutritious value.
The fact is, processed, organic food can be just as bad for you as any other. No amount of organic is going to make a product low-cal when sugar is the first ingredient in the panel. The same goes for fat content. Eat too much oil, sugar, salt and other less beneficial ingredients and it's going to take the same toll on you as its non-organic sister will.
What about unprocessed foods, a straight-up apple? "I don't think it's more nutritious. A broccoli is a broccoli no matter what," says Njue.
But there are studies that indicate organic foods might have more nutritional value, says Connie Diekman, M.Ed., R.D., director of university nutrition at Washington University in Saint Louis, Mo., in a recent CNN.com article. But the research is scant, and more is needed before that's a given.
What organic does mean is the food was grown without some nasty stuff — chemicals. And that can't be bad. There are some pretty potent chemicals used in our food chain. Logic would say buying 100 percent — which translates to no chemicals — would/could — benefit a body, not to mention the environment.
So the rule of thumb here is decide how much chemical you want with that apple juice. Then watch the label — 100 percent, organic (95-percent or less), or "made with organic" (70 percent or less). As for the nutrition issues — read that label!
House Detective Jeanné McCartin can be reached at maskmakernh@aol.com
Jeanne's article:
Ok, so here it is, the promised column on organic. The questions I'm asked most about organic food is "What's it all about?" Good one.
Then there's "Is it better for you, or more nutritious?" Or "Can I swim more laps, live longer, or die sooner sans all those preservatives?" OK, so I made up the last three. But, these questions are similar to ones posed. And the answer is, there is no straight-forward answer.
First. The word "organic" on a label or product does not promise you better health. Does it mean it's not healthier? No. I didn't say that. It means it's not a promise. See, all organic labels are not created equal. There is both the natural-state versus processed food issue, and then percentages. But, first some simple info.
The U.S. Department of Agriculture has regulated the use of the word organic, creating four categories.
There is "100 percent organic," which is pretty much what it says — 100 percent — pure, so to speak.
Then there's "organic," which must consist of at least 95 percent organically produced ingredients (excluding water and salt). Any remaining product ingredients must consist of nonagricultural substances approved on the national list or non organically produced agricultural products that are not commercially available in organic form.
Both "100 percent organic" and "organic" categories may carry the USDA Organic Seal.
The next label is "made with organic." This denotes that at least 70 percent of the content is organic. The front product panel may display the phrase "made with organic" followed by up to three specific ingredients. The example given by the USDA is: soup made with at least 70 percent organic ingredients and only organic vegetables may be labeled either "soup made with organic peas, potatoes, and carrots," or "soup made with organic vegetables." This category can list the percentage of organic content and the
certifying agent seal or mark on the principal display panel. However, the USDA seal cannot be used anywhere on the package.The next group is products with less than 70 percent organic content. These items may list only those ingredients that are organic on the ingredient panel with no mention of organic on the main panel.
So remember — if you don't see a seal on that package, you're not getting 95 percent to 100 percent organic. If that's what you're looking for, you need to look for the white and green USDA organic emblem.
The next question of course is what is organic food? It's food that's raised without the use of bio-persistent nonselective chemical pesticides, fungicides and fertilizers, says the pick-your-own farmer's Web site. The specifics vary depending upon the type of food and its method of production. For example, organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic fruits and vegetables are grown without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge; bioengineer seed or plants; or ionizing radiation.
Is it more nutritious? Let me answer that one with a question. Have you read your labels today?
"It depends on the product," says Geoffrey Njue, extension educator for Agricultural Resources for the UNH cooperative extension program, Strafford County. "Organic means the product has not been produced with use of conventional pesticides and fertilizers. It's not necessarily going to be healthier than conventional, but less exposure to things like pesticides." It does not make nor insure any nutritious value.
The fact is, processed, organic food can be just as bad for you as any other. No amount of organic is going to make a product low-cal when sugar is the first ingredient in the panel. The same goes for fat content. Eat too much oil, sugar, salt and other less beneficial ingredients and it's going to take the same toll on you as its non-organic sister will.
What about unprocessed foods, a straight-up apple? "I don't think it's more nutritious. A broccoli is a broccoli no matter what," says Njue.
But there are studies that indicate organic foods might have more nutritional value, says Connie Diekman, M.Ed., R.D., director of university nutrition at Washington University in Saint Louis, Mo., in a recent CNN.com article. But the research is scant, and more is needed before that's a given.
What organic does mean is the food was grown without some nasty stuff — chemicals. And that can't be bad. There are some pretty potent chemicals used in our food chain. Logic would say buying 100 percent — which translates to no chemicals — would/could — benefit a body, not to mention the environment.
So the rule of thumb here is decide how much chemical you want with that apple juice. Then watch the label — 100 percent, organic (95-percent or less), or "made with organic" (70 percent or less). As for the nutrition issues — read that label!
House Detective Jeanné McCartin can be reached at maskmakernh@aol.com
u of o street faire--part 3
Good Seeds Molly and Malia, whose tongues turned into killer bread. (photos in this post by Mason West)
Yep...a Killer Bread Coloring Book. Don't blame me for this one.
Every Chi Omega babe got a t-shirt for her efforts. This young lady--not a Chi Omega member--bought one for herself.
t-timer, duly impressed.
Hey Bread Guy, will you sign my Blues Bread?
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